Crab and Veggie Omelet

1. 1

   Heat olive oil in a skillet over medium heat. Fry the potato in the hot oil until it is fork-tender. Use a slotted spoon to move the potatoes to a paper towel-lined plate, leaving the extra oil in the skillet.

2. 2

   Return the skillet to medium heat. Cook the onion and garlic in the oil until tender. Add the crab to the skillet, season with salt and pepper, and stir. Cover the skillet and cook. Stir the tomatoes into the mixture and cook another 2 minutes. Add the raisins, peas, and red bell pepper; stir and cook another 2 minutes.

3. 3

   Pour the eggs over the mixture in the skillet. Cook until the eggs set, then flip the omelet and cook 1 minute more. Transfer to a plate and serve hot with the potatoes.

• Calories 188.28 kcal Moderate
• Protein 9.38 g Moderate
• Carbs 20.43 g Moderate
• Total Fat 7.49 g Moderate
• Saturated Fat 1.81 g Moderate
• Trans Fat 0.02 g High
• Cholesterol 138.91 mg High
• Sodium 149.73 mg Moderate
• Fiber 1.79 g Low Source
• Sugar 6.75 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 203.82 mg Moderate
• Iron 2.24 mg Moderate
• Potassium 323.98 mg Low Source
• Vitamin A 38.9 mcg_rae Low Source
• Vitamin C 45.72 mg Good Source
• Vitamin D 0.91 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Eggs 🥚
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅